Today I would like to discuss, alternative to toxic artificial sweeteners that are harmful to your health. Whether you are a diabetic or just trying to watch your waistline I would like to help you by giving you some alternative solutions so that you can still enjoy that sweet flavor that most of us enjoy.
Raw Coconut Sugar: On alternative is Coconut Sugar that can safely be consumed by diabetics if done in moderation. It is also rich in many nutrients including many of the B vitamins, potassium, magnesium, zinc, and iron. When compared to brown sugar it has twice the iron, 4 times the magnesium, and 10 times the amount of zinc. The Glycemic Index of coconut sugar is 35 and is classified as a low glycemic index food. It is considered to be a much healthier than traditional white sugar and brown sugar. It can be used as a sugar substitute for coffee, tea, baking and cooking.
Coconut sugar is subtly sweet almost like brown sugar but with a slight hint of caramel. However, since organic coconut sugar is not highly processed the color, sweetness and flavor can vary depending on different factors and is mainly produced in the Philippines. It is produced from the sap of cut flowers buds of coconuts.
Rapadura or Sucanat: This unrefined, whole, cane sugar is sweet and dark in flavor and full of all of it’s natural minerals. It can be used in a one to one ratio with white sugar, though it will have a more molasses like taste. It can be used in many desert and works very well as a substitute for processed white sugar.
Stevia: Stevia extract is a from the Stevia plant that is a green herb. It is a natural sweetener that has no sugar at all, and best of all it is not derived from chemicals. It is many times sweeter than sugar so use would use much less of it – a 3 to 1 ratio. The ground herb is very green, so it is usually refined to a white powder, with it’s sweetness concentrated. Stevia also comes in liquid form and is great to add a few drops to sweeten salad dressing, or to sweeten lemonade. It is great for anyone trying to reduce sugar intake, or for diabetics. The Japanese have used it for about thirty years as a no calorie sweetener.
Raw Honey: Honey is a natural sweetener derived from honey bees. Honey sweetness, color, and flavor of can vary depending on what pollen the bees feed on. There is buckwheat honey that tends to have a stronger taste and much darker in color than other types of honey. Honey can be used it almost any recipe except you should normally use about 1/2 to 3/4 the amount (depending on the type of honey) as sugar. It is a great substitute for processed white sugar and is natural. Raw honey is normally a better choice since it has many health and healing benefits such as has anti-bacterial, anti-viral, anti-fungal properties, is known to help with digestion, and helps the immune system.
Organic Maple Syrup: It can be used as a sweetener for pies, ice cream, cakes, and other desert. Make sure you buy organic maple syrup because processed maple syrup can contain formaldehyde which is a known toxic carcinogen.
Sorghum: It’s similar to molasses in flavor, though not as strong. While molasses is a by-product, sorghum is a “whole food” product made from sorghum grain. There are a different type of sorghum, some is lighter and others are darker. The lighter type is much more versatile and works well as a substitute for corn syrup, which we know is not a good health choice.
I hope some of my suggestions for alternative sweeteners will put on the right road and you will stop using those unhealthy artificial sweeteners. You only have one body and you owe it to yourself and to your family to take care of it!
So let’s remember our goal “To Go Green” & “Organic” & “Live A Healthier Lifestyle!”
Quote of the Day: Hope begins in the dark, the stubborn hope that if you just show up and try to do the right thing, the dawn will come. You wait and watch and work: You don’t give up! – Anne Lamott